Thomas McQuillan, sustainability director for Baldor, has a creative way to cut down food waste. He decided to give a name to the parts of fruit and vegetables we throw away - he calls them sparks, almost scraps backwards.
Thomas found that most of the scraps the industry throw away, whether it be the top of carrots or the skin off of various fruits, were all still perfectly edible. Baldor saves all the scraps from the company Fresh Cuts and offers them to various companies and organizations whether they be used for broth, juice, animal food and sauces.
Once he collects all of the sparks he sells them for around half the market price. While some goes towards human consumption most of his produce goes to a processing facility where it is used to make chicken feed. McQuillan remains commited to cutting food waste and hopes others will follow his example.